Mexican Medley

This tasty, versatile vegetable medley makes the perfect side dish for tacos, enchiladas, carne asada, and other Mexican main courses.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 167 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup chopped hazelnuts
• ¼ teaspoon dried basil
• ½ teaspoon minced garlic
• ¼ teaspoon celery seed
• 2 tablespoons sunflower seed oil
• 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 cup bite-size cauliflower florets
• 2 stalks celery ribs, chopped
• ⅓ cup canned kidney beans, drained
• ⅔ teaspoon chopped fresh dill
• ⅓ teaspoon chili powder

Recipe Instructions

Step 1

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.

Step 2

Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.